Old Fashioned Southern Pumpkin Pie

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It wouldn’t be the holidays without pumpkin pie. This is a timeless southern favorite which has graced tables all over the country.

Pumpkins grow all summer and then are ready to pick as the days get longer and cooler. I think folks start to think about pumpkin pies from Halloween on through Christmas. Of course, since you can buy pumpkin canned, there’s no reason this couldn’t be a year-round dish. It just somehow has that fall/winter smell and taste.



  1. Preheat the oven to 425 degrees F.
  2. In a large bowl, mix pumpkin and milk. Beat eggs. Add to pumpkin and mix well. Put in seasonings and mix again until those are evenly mixed in.
  3. Pour mixture into unbaked pie shell.
  4. Bake for 15 minutes.
  5. Turn heat down to 350 degrees F and continue baking for 35 to 40 minutes or until a knife inserted about one inch from the edge comes out clean.
  6. Cool before cutting.
  7. This is good topped with whipped cream or Cool Whip.
  8. Store leftovers in the refrigerator.
  9. If you want to cook your pumpkin from scratch with a fresh pumpkin, then see my recipe for Pumpkin Puree.
  10. While you're making up the puree, clean off the seeds and make some roasted pumpkin seeds. Those are great for snacking.
This article first appeared at Suite 101.
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